Buffalo Shrimp With Crunchy Salad

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1/2 cup(s) non-fat yogurt

1/2 cup(s) light sour cream

3 tablespoon(s) fresh lime juice

3 tablespoon(s) chopped fresh cilantro

1/2 teaspoon(s) kosher salt

1/2 teaspoon(s) freshly ground black pepper

1/2 cup(s) crumbled creamy blue cheese or Gorgonzola cheese (2 ounces)

3/4 cup(s) diced jicama

3/4 cup(s) diced carrot

3 stalk(s) celery, thinly sliced

4 tablespoon(s) unsalted butter

2 teaspoon(s) honey

1/3 cup(s) chipotle pepper sauce (such as Tabasco)

1 teaspoon(s) tomato paste

1 teaspoon(s) garlic paste

24 (about 1 1/2 pounds) jumbo frozen shrimp, peeled, deveined, tail shells intact, thawed

1/4 teaspoon(s) kosher salt

1/4 teaspoon(s) pepper

1 bunch(es) watercress, cut into sprigs

1 ripe Hass avocado, pitted, peeled, and cut into slices

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